Shelpek
Thin Kazakh flatbreads quickly fried in hot oil until golden outside and soft inside.
Ingredients
- wheat flour500 g
- water200 ml
- salt1 tsp
- vegetable oil200 g
Instructions
Dissolve the salt in 200 ml of water heated to about 85°C, and stir for 2 minutes until the salt crystals disappear.
Add 500 g of wheat flour and knead into a smooth dough; work it for about 10 minutes until it becomes smooth.
Cover the dough and let it rest for 1 hour so it becomes elastic.
Divide the dough into 7 equal parts and shape into balls. Roll each ball into a round 8–10 mm thick, adjusting the diameter to fit your pan.
Heat 200 g of oil in a large pan over high heat.
Fry each shelpek for 15–20 seconds per side, until the surface turns golden; don't overcook the thin dough.
Transfer the finished flatbreads onto paper towels to absorb excess oil, and serve warm or cooled.
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